- 3 white onions
- 2 tablespoons sweet paprika
- 1 teaspoon saffron threads
- 1 tablespoon chopped ginger
- 3 bay leaves
- salt & freshly ground pepper to taste
- 1/2 cup (125ml) olive oil
- 8 lamb forequarter chops
- 2 cups (500ml) water
- Juice of 2 oranges
- 1/2 cup honey
- 1 tablespoon ground cinnamon
- 8 pitted prunes
- 1/2 cup (75g) roast blanched almonds
- 2 tablespoons sesame seeds
If possible, start this recipe the day before you want to serve it.
- Chop two onions into rings and set aside.
- Chop the other onions up into small pieces.
- Combine the chopped up onion with the paprika, saffron, ginger, bay leaves, salt, pepper and olive oil.
- Cut the chops in half and coat with this mixture.
- Marinate for at least 4 hours - overnight if possible.
- Brown chops in a heavy-based pan for 10 minutes over medium heat.
- Add water, bring to the boil and simmer for a few hours (the longer the more tender the meat comes). The meat in the photo was cooked for about 4 hours and fell right away from the bone.
- Add onion rings, orange juice, honey and cinnamon.
- Simmer a further 15 minutes.
- Towards the end of cooking add the prunes.
- Stand for 15 minutes then transfer the meat to a tajine (if you have one).
- Pour the sweet onion sauce from the pot over the top and garnish with almonds and sesame seeds.